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Zucchini Egg Muffins

Zucchini Egg Muffins


  • Author: Crystal
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

Savory, protein-packed zucchini egg muffins — perfect for breakfast or a healthy snack on the go.


Ingredients

Scale
  • 2 1/2 cups shredded zucchini (about 2 medium zucchini)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 9 eggs
  • 1/2 cup gruyere or Swiss cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Grease a muffin tin or line with paper liners.
  3. Shred the zucchini and squeeze out excess moisture using a clean towel.
  4. In a large bowl, whisk the eggs, then mix in garlic powder, onion powder, salt, pepper, and nutmeg.
  5. Stir in the shredded zucchini and cheese.
  6. Pour the mixture evenly into the muffin cups.
  7. Bake for 20–25 minutes or until the tops are golden and set.
  8. Let cool slightly before removing from the tin.

Notes

You can make these ahead and refrigerate for up to 4 days. Great for meal prep!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 90
  • Sugar: 1g
  • Sodium: 160mg
  • Fat: 6g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.5g
  • Protein: 6g
  • Cholesterol: 115mg

Keywords: zucchini, egg muffins, breakfast, healthy snack, low carb